Sour Cream Chicken and Mushroom Rice Skillet
The recipe Sour Cream Chicken and Mushroom Rice Skillet can be made in around 35 minutes. This gluten free recipe serves 4 and costs $2.34 per serving. This main course has 533 calories, 29g of protein, and 24g of fat per serving. A mixture of olive oil, kosher salt, white rice, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 112 people found this recipe to be flavorful and satisfying. It is brought to you by Weary Chef. With a spoonacular score of 76%, this dish is solid. If you like this recipe, take a look at these similar recipes: Mushroom-Rice Fritters with Lemon-Dill Sour Cream, Skillet Sour Cream Chicken, and Sour Cream and Onion Skillet Chicken.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 30 minutes
Ingredients:
freshly ground black pepper to taste
3/4 pound skinless, boneless chicken (breasts or thighs)
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
4 ounces reduced-fat cream cheese
1/2 cup reduced-fat sour cream (or more to taste)
2 cups reduced-sodium chicken broth
10 ounces sliced mushrooms
2 teaspoons olive oil
1 teaspoon onion powder
1 cup frozen sweet peas
1 cup uncooked white rice or quinoa
Equipment:
frying pan
Cooking instruction summary:
Heat olive oil in a large skillet over medium-high heat. Add chicken, mushrooms, salt, garlic powder, onion powder, and pepper to the skillet. Stir well to coat. Saute, stirring often, until chicken is mostly cooked through. Stir in rice and chicken broth. Bring to a low boil, and reduce heat to low. Cover and cook 20 minutes.Stir in frozen peas, and replace cover. Continue cooking for approximately five minutes or until peas are heated and most of liquid is absorbed.Stir in cream cheese and sour cream until cream cheese is melted. Simmer for 2-3 minutes or until evenly heated.
Step by step:
1. Heat olive oil in a large skillet over medium-high heat.
2. Add chicken, mushrooms, salt, garlic powder, onion powder, and pepper to the skillet. Stir well to coat.
3. Saute, stirring often, until chicken is mostly cooked through. Stir in rice and chicken broth. Bring to a low boil, and reduce heat to low. Cover and cook 20 minutes.Stir in frozen peas, and replace cover. Continue cooking for approximately five minutes or until peas are heated and most of liquid is absorbed.Stir in cream cheese and sour cream until cream cheese is melted. Simmer for 2-3 minutes or until evenly heated.
Nutrition Information:
covered percent of daily need
